Claypot Braised Tofu with Mushrooms // 砂煲红烧豆腐

Claypot Braised Tofu with Mushrooms // 砂煲红烧豆腐

Roland cooked this claypot braised tofu for our family dinner last night. Of all the dishes he cooked last night, this was the most popular amongst our family members and I concur. The gravy was really yummy and flavourful. You should try making this at home too! We used factory-made tao gua for this recipe but Roland and I both thought this would have tasted even better if we made our own egg tofu from scratch. Note for the future 🙂

See our step-by-step video here: How to make Claypot Braised Tofu with Mushrooms


Serves 8 persons

Non-gravy Ingredients


300g roasted pork

2 pieces firm tofu / tao gua (you can use egg tofu too)

15 pieces of sweetpeas

200g white crab mushrooms

10 pieces dried mushrooms – soaked & half

1 thumb size ginger – thinly sliced

3 cloves garlic – minced

1/2 onion

1 egg

Gravy Ingredients


1 tablespoons fermented yellow soya bean

1 tablespoon sesame seed oil

1 tablespoon oyster sauce

2 tablespoons light soy sauce

2 tablespoon dark soy sauce

1 tablespoon Shaoxing Huatiao cooking wine

3/4 teaspoon sugar

some pepper to taste

3 teaspoons of cornstarch + water = cornstarch solution

Add salt to taste according to your preference

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by.

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